When it opened its doors back in 2005, Roast was one of London’s first restaurants to truly champion the use of British ingredients in its cooking. The restaurant’s mantra has been simple: to use produce from the nation’s farmers and fishermen to bring a new level of energy to British cooking. Moreover, whilst culinary culture has changed since it first opened, Roast has consistently remained at the forefront of real British cooking. It’s no surprise then that Roast has finally launched its own cookbook. Written by Head Chef Marcus Verberne, the book reveals the secrets of some of Roast’s most popular fare and simplifies the dishes for home cooks. Amongst the 100 recipe ideas are Pan-fried gurnard fillet with clams in cider & wild boar pancetta; and Anchovy-rubbed, hay-baked leg of mutton with parsley & caper sauce. Possibly a ‘worlds first’, the most impressive part of the book is that some of the recipes also include QR codes that take the reader to an online video tutorial – seriously cool! Available for £25. www.roast-restaurant.com